- CHEF BIO
The Palazzo Casino Floor
Near Exit to Las Vegas Blvd
View Property Map (Location #5)
5:00 p.m. - 11:00 p.m.
Pre-Theater - Daily:
5:00 p.m. – 6:30 p.m.
Taverna and Bar - Daily:
12:00 p.m. – 12:00 a.m.
Travel + Leisure, Vegas Magazine, Robb Report, Bon Appétit, Las Vegas Weekly, Men’s Health, and agree. This is some of the best beef you’ll ever eat.
Carnevino opened in January 2008, the third restaurant from Mario and Joe in Las Vegas. With soaring 16-foot ceilings and Italian marble and wood touches, the handsome and spacious rooms are designed in the scope and the style of a classic Italian villa.
The menu is comprised of fresh and inspiring modern Italian cuisine alongside traditional steakhouse classics. Menu highlights include Hand cut Steak Tartare Piemonte Style, Pappardelle with "Porcini Trifolati," and classic, juicy and mouth-watering house-aged beef steaks rubbed with a blend of sea salt, black pepper and fresh rosemary to achieve a delicious and slightly charred crust. Carnevino also offers veal, pork and lamb dishes in addition to daily specials in the world of poultry and seafood. Vegetable side dishes from all over the Italian peninsula alone could comprise an unforgettable meal.
In keeping with their high standards, Carnevino beef is a unique product - all natural, free of hormones and antibiotics, and of an exceptional quality that is unmistakable on the plate and palate, but most importantly, absolutely delicious. Imagine a traditional steakhouse and add Mario and Joe's hallmarks: fresh, seasonal produce, spectacular handmade pastas, fine Balsamic vinegars and all of the other artisanal ingredients.
Carnevino is a sprawling, multi-room restaurant designed for Vegas-sized crowds and appetites. We are able to accommodate groups of up to 14 guests a la carte. Groups larger than 14 should contact Rachel Ocain, our Special Events Manager, at least 72 hours in advance at firstname.lastname@example.org or at 702.266.9971 Monday through Friday, from 9am until 5pm. Semi-private rooms are available for groups of 10, 24, 40 and 80. The restaurant is available for buyout functions and can seat up to 220 guests for dinner. Rachel is available to answer all of your questions and help you plan your memorable party.
NEW MENU ITEMS
Chef Mario Batali doesn't stand still when it comes to creating new items for Carnevino. New to the menu are two tantalizing items: Pan-seared Scallops and Pan-seared Duck Breast with Confit of Duck Leg.
Pan Seared Scallops
Tender pan seared scallops served over a creamy celery root puree. Accompanied with a local apple salad, which is composed of thinly sliced apples, fresh parsley, and celery leaf. The salad is dressed in a refreshing pomegranate vinaigrette.
Pan Seared Duck Breast and Confit of Duck Leg
Served over a bed of local shelling beans that have been cooked with a medley of onion, garlic, white wine, pancetta, kale, and savory roasted tomatoes. Garnished with a seasonal baby kale salad and a finished with a sprinkle of smoked Maldon sea salt.